Guide to Food Safety Training L1

7/29/2019 Guide to Food Safety Training L1

1/50G uide t o Foo d Sa fe ty Tr ain ing LEVEL 1 1

LEVEL 1 - Induction Skil ls

Fo o d Ser v i ce , Re ta il andM anu fac tu r i ng Sec to r s

G U I D E T O FO O D SA F ET Y T RA I N I N G

G uide t o Foo d Safe ty Tra in ing LEVEL 1


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G U I D E T O FOO D SAFETY TRAIN IN G

LEVEL 1 - Induct ion Skills

Fo o d Ser v i ce , Re ta il andM anu fac tu r i ng Sec to r s

P U B L I SH E D B Y :

Foo d Safe ty A u th o r i t y o f I re land

A b b ey C o u r t , L o w e r A b b ey St r e e t ,D u b li n 1

Te le p h o n e : + 3 5 3 1 8 1 7 1 3 0 0

Facs im i le :+353 1 817 1301

E-mai l : in fo@ fsa i. ie

W e b si t e : w w w. fsai .i e

2 0 01

ISBN 0 -9539183-8 -6

G u ide t o Foo d Sa fe ty Tr ain ing LEVEL 1


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Foreword 1

Introduction 2

General Advice on Food Safety Training 5

Induction Level - An Overview 1 0

Induction Stage I

- Su m m ar y 1 1

- Tab le o f Fo o d Safet y Sk il ls 1 2- D eliver y o f Tr ain in g C heck list 1 7- Su p er v isio n o f Fo o d Safet y Sk il ls C heck list 1 8

Induction Stage II

- Su m m ar y 1 9- Tab le o f Fo o d Safet y Sk il ls 2 1- D eliver y o f Tr ain in g C heck list 2 6- Su p er v isio n o f Fo o d Safet y Sk il ls C heck list 2 7

Appendices

Appendix 1: T h e Fo o d Safet y Tr ain ing C o u n cil 2 8

Appendix 2: Ex am p les o f Fo o d Bu sin esses in t h e M anu fact u r ing, 3 2Reta i l and Food Serv ice Sectors

Appendix 3: U sefu l C o n t act O r gan isat io n s fo r Em p lo yer s 3 4

Glossary 3 6

Bibliography 3 9

G u ide t o Foo d Safe ty Tra in ing LEVEL 1

CONTENTS

G uide t o Foo d Safe ty Tra in ing LEVEL 1


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Food safe ty t ra in ing is an essent ia l component

o f eve ry food bus iness i n ensu r ing a foodsafet y cu l t u r e . I t i s a l egal r e q u ir e m e n t t h a t

s ta f f i nvo l ved in a food env i ronmen t a re

a d e q u a te l y t r a i n e d a n d /o r su p e r v i se d

c o m m e nsu r at e w it h t h e ir w o r k ac t iv it y. T h e

respons ib i l i t y fo r t ra in ing and superv i s ion o f

s ta f f l i es c lea r l y w i th the p rop r ie to r o f eve ry

foo d bus iness . T h is i s the case fo r al l sta f f

w h e t he r t h e y ar e p ar t - t im e , fu ll -t i m e o r

casu al , o r w h e th e r t h e y ar e e m p l o ye d in t h ep u b l ic o r p r i vate se c to r . T h e r e is n o e xcu se

fo r em p loye rs i n th i s area to i gno re t he l aw.

The Food Sa fe ty Au tho r i t y o f I re land s (FSAI )

respons ib i l i t y i s to ensu re tha t s ta f f f r om the

fa rm ga te to po in t o f sa le a re t ra ined in

c o m p l ian ce w it h le gislat i o n . T h e A u t h o r i t y

a lso has a ro le in foster ing the estab l ishmentand ma in tenance o f h igh s tandards o f food

hygiene.

The Au tho r i t y i s se t t i ng t ra in ing s tandards ,

w h ich must be dem onst r ated a t var ious stages

o f e m p l o ym e n t i n o r d e r t o p r o d u ce safe fo o d

in acco rdance w i th cu r ren t l eg i s la t i on and in

l ine w i th best p r ac t i ce . Tra in ing s tandards w i l l

b e i n co r p o r a te d i n to t h e se r v i ce co n t r a c t sw i th o u r o f f i c ia l agen ts and in tu r n th ey w i ll be

u se d b y t h e e n fo r ce m e n t o f f i ce r s d u r i n g

inspect ions to ascer ta in the leve l o f t ra in ing in

p l a ce a n d i n d u s t r y s co m p l i a n ce w i t h

legislat ion.

The t ra in ing standards are out l ined in a ser ies

o f gu i d es. Eac h gu i d e is pr o d u c e d inconsu l ta t i on w i th the FSAI s Food Sa fe ty

Tra in ing C o unc i l.Th e gu ide i s i n tended t o be a

use r - f r i end ly gu ide fo r emp loye rs on t ra in ing

of s ta f f in food safe ty and wi l l a lso be used by

en fo rcemen t o f f i ce rs when assess ing food

safe ty t r ain ing i n the w or kp lace . To assi st t he

em p loye r , the gu ide a lso o u t l i nes the ac t i v it i es

wh i ch a r e n e ce ssa r y t o su p p o r t t h e t r a i n i n g

a n d wh i ch a l l o w t h e e m p l o ye e d e m o n s t r a tebest p rac t i ce .

T h is Fo o d Safety Tra in ing Standard - Leve l O ne

o u t l i n e s t h e t r a i n i n g w h i c h m u s t b e

d e m o n s t r a t e d a t t h e i n d u c t i o n s t a g e o f

e m p l o ym e n t . I n d u ct i o n l evel t r ai n in g h as b e en

b r o ke n d o w n i n to t w o s ta ge s; sta ge o n e w h i ch

m u s t b e co m p l e te d b e fo r e t h e e m p l o ye eco m m e n ce s wo r k a n d s ta g e two wh i ch m u s t

b e c o m p l e t e d w i t h i n t h e f i r s t m o n t h o f

e m p l o ym e n t . T h i s i s a ge n e r i c gu i d e in t h at i t

a p p l i e s t o t h r e e se c to r s o f t h e i n d u s t r y ,

name ly manu fac tu r ing, re t a il and foo d se rv i ce .

Food safe ty t ra in ing is the key to food safe ty.

I t d o e s no t h ave t o b e cer t i f ie d . Tr a in i n g i s

on ly e ffect i ve w hen t he t ra in ing standards areb e in g d e m o n st r ate d i n t h e f o o d o p e r at i o n . I t i s

i m p e r a t i ve t h a t t h e f o o d i n d u st r y t h r o u gh t h e

use o f t hese s tandards , ensu res th at e f fec t i ve

t r a i n i n g i s a n o n - g o i n g a c t i v i t y i n t h e i r

business.

Dr. Patrick G.W all

Chief Executive

G uide t o Foo d Sa fe ty Tr ain ing LEVEL 1 1

FOREW ORD


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T h is gu ide o u t l i nes the s tandard o f food safe ty

t ra in ing wh ich must be demonst ra ted by a l lf o o d h a n d l e r s

1

a n d n o n - fo o d h a n d l e r s2

w h o

can af fect food safe ty a t the induct ion stage o f

e m p l o ym e n t , i n co m p l ian ce w i t h le gi sl at i o n

an d i n li n e w i t h b e st p r ac t i ce . T r ai n in g d o e s

n o t h ave t o b e ce r t i fi ed . T h e b e st p r ac t i ce as

o u t l i n e d i n t h e s t a n d a r d m u s t b e

demonst ra ted .The gu ide i s a imed a t a l l food 3

b u s i n e sse s t o a ss i s t t h e m i n t h e i r

i m p l e m e n ta t i o n o f t h e s tan d ar d . Re vi ew o f t h es tandard w i ll be car r i ed ou t o n a regu lar basi s

to re f lect changes in fo o d safe ty leg is la t ion and

best p r ac t i ce .

Use of the Standard

T he t ra in ing s tandard shou ld be used by :

in du st r y (m an ufac t ur in g, r e t ail an d fo o d

serv ice sectors) in t ra in ing sta f f ( fo r al is t o f the t ypes o f estab l ishmen t s

inc luded in each sec to r see A ppend ix 2 )

e nfo r c em e n t o ffic er s d ur i ng in sp ec t io n s

to de te rmine comp l iance w i th l eg i s la t i on

as i t re la tes to food safe ty t ra in ing.

Food Safety Skills

T he t r ain ing s tandard i s exp ressed in te r m s o f

foo d safe ty sk i l ls, i .e . w ha t the emp loyee m ustbe ab le to demonst ra te i n the a rea o f food

sa fe ty commensura te w i th the i r ac t i v i t y .

Employees to W hom the Standard

Applies

A l l fo o d hand ler s w h o ar e:

- Fu ll- t im e m e m b e r s o f st aff

- Par t - t im e m e m b er s o f st aff

- Se aso n al /o c c asi o n al w o r k e r s

- Vo lun tar y w o r k er s

- A n y m e m ber o f st aff w h o is

a non- foo d hand le r.

INTRODUCTION

1 . A food hand l e r i s any pe rs on i nv o l ved i n a f ood bus i nessw h o h an d l es fo o d i n t h e c o u r s e o f t h e i r w o r k , o r a s p ar t o ft h e i r d u t i e s, t o a n y e x t e n t w h e t h e r t h e f o o d i s o p e n o r p r e -w r a p p e d .

2 . A n o n - f o o d h a n d le r w h o c a n af fe c t fo o d s af et y i s aperson involved in a food bus iness whose dut ies andrespons ib i l i t i es can impinge on food safety ,e.g.managers ,m aintenance s taf f ,c leaning s taf f.

3 . F ood i nc l udes (a) any subs tanc e us ed , av ai l ab l e t o be

u se d o r i n t e nd e d t o b e u s e d , f o r f o o d o r d r i n k b y h u m a npers ons , and (b ) any subs tanc e w h i c h en te rs i n to o r i s usedi n t h e p r o d u c t i o n , c o m p o si t io n o r p r e p ar a t i o n o f t h e ses ubstanc es, and re fe renc es t o f ood i nc lude , as t he c on tex tmay requ i re , re fe renc e to a pa r t i c u l ar f oo d o r c l as s o f f ood(F ood Safe t y Au tho r i t y o f I re land Ac t , 1998 ) .

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Timing of Induction Training

The t ra in ing s tandard fo r i nduc t i on l eve l i sb r o ke n d o wn i n to two s ta g e s :

St age I - m ust b e co m p let ed befo r e th e

e m p l o ye e co m m e n c e s w o r k . I t sh o u l d

be fo l l ow ed by c lose super v i sion .

St age II - e m p lo y ee s in vo l ve d in a h igh -

r i sk ac t i v i t y4

m ust com p le te th i s stage

w i t h in t h e f ir s t m o n t h o f e m p l o y m e n t .

Em p loyees invo l ved in a l ow - r i sk ac t i v it y 5

must comp le te th i s s tage w i th in 3 -6

m o n t h s o f e m p lo y m e n t .

T he secon d s tage o f foo d safety t r ain ing w h ich

emp loyees must be ab le to demonst ra te i s

A d d i t i o n al Sk i ll s l evel t r ai n in g. A se p ar a te

gu ide for Addi t iona l Ski l l s leve l t ra in ing has

been p roduced by the FSAI .

Addi t iona l Ski l l s leve l t ra in ing should fo l lowI nd u c t io n Sk i ll s l ev el t r ain in g. T h e

recommended t im ing o f such t ra in ing i s as

fo l l o ws :

3 -6 m o nt hs fo r e m plo yees w o r k in g in

a h igh- r isk act iv i ty

6 -1 2 m o n th s fo r all o t her e m plo yees

Format of the Training Standard

For c lar i t y and ease o f use , foo d safe ty sk i ll s

for Induct ion Stage I and I I a re presented in a

ta b le fo r m at . T h e t ab l e co m p r i se s o f t h r e e

co l u m n s .

Food safety skillsW hat the employee must do

to demonstrate this skillEmployers supporting

activities

4 . H i gh - r i s k ac t i v it y i s any act i v i t y w here h i gh - r i sk ready - to -ea t f oods a re p repa red and w here t h e po t en t i a l ex i st s t oput vu lnerable groups ( in fants , the f ra i l e lder l y ,pregnantw omen and the s i c k ) o r a l a rge number o f c ons umers a tr i s k . Ex amp l es o f suc h f oods a re : s he ll f is h c ook ed and raw ,f is h c ook ed and raw , raw m ea t suc h as bee f t a r t a r , c o ok edm e a t a nd m e at p r o d u c t s, c o o k e d p o u l t r y a n d p o u l t r yp ro duc ts , c o ok ed-c h i l l and c ook ed- f reez e mea ls ,m i l k andmi l k p roduc ts ,egg and egg p roduc ts , c ook ed r i c e , c ook edpasta and foods conta in ing any of these examples asingredients .

5 . Low - r i s k ac t i v it y i s an act i v i t y w here t he po ten t i al t oc aus e harm to c ons umer s i s l ow .

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Food Safety Skills

Food safe ty sk i l l s are the sk i l l s which thee m p l o ye e m u st b e ab l e t o d e m o n st r ate

in the a rea o f food sa fe ty commensura te

w i t h t h e i r a c t i vi t y, i .e . t h e y ar e t h e

spec i fi c ou t com es o f t r ain ing car r i ed

ou t a t t hat l eve l.

W hat the Employee must do

to Demonstrate this Skill

To con f i rm the em p loyee has acqu i redthe fo o d safe ty sk i ll s, they m ust be ab le

to d e m o n st r ate t h e sk i ll . Th i s se c t i o n i n

the document l i s ts the tasks

( p e r f o r m an ce c r i t e r i a) t h e e m p l o yee

m u st b e a b le t o co m p l ete i n

demonst ra t i ng tha t they have

acqui red th e speci f ic sk i l ls .

Employers Supporting Activities

Th is sec t i on p rov ides adv i ce to the

emp loye r on suppor t i ng t ra in ing .

In fo rma t ion p rov ided in th i s sec t i on

re fe rs ma in l y to s tandards o r codes o f

good p rac t i ce .Gu ides and s tandards

used in comp i l i ng th i s document a re

l is ted in the b ib l iography.

Training Checklists

Suggested checkl is ts for de l ivery o f t ra in ingand super v i sion o f t r a in ing are p r ov ided a t t he

end o f each s tage o f i nduc t i on

t r ai n in g. C o m p an i es m ay u se t h e ir

o w n c h e c k l i s t o r r e c o r d s t o

dem on st r ate t ha t t r ain ing has been

ca r r i e d o u t .

Delivery of Training Checklist

Th is check l i s t cou ld be used to reco rdthe t ra in ing in food safe ty sk i l l s de l ivered

to an e m p l o ye e . T h e ch e ck li st co u l d b e

co m p l e te d b y t h e

manager /superv i so r / t ra in ing

p r o v id e r af t e r co m p l et i n g t r a in i n g

w i t h e m p l o ye e s.

The manager /superv i so r / t ra in ing

p ro v ide r and em p loyees shou ld s ign o f fthe check l is t .T h i s m ay then be kep t as a

r e co r d o f t r ai n in g.

Supervision of Food Safety Skills

Checklist

I t i s suggested that the

m anager /super v i so r cou ld use th i s

check l i st w hen superv i s ing the foo d

safety sk i l l s o f the employees a t aspec i fi c l eve l o f t r a in ing. Fai lu re t o

dem on st r ate t he sk i ll ( s) be ing

superv i sed must be fo l l owed by

re f resher t r ain ing.


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Current food hyg iene leg is la t ion speci f ies

tha t , food hand le rs a re superv i sed andins t ruc ted and /o r t ra ined in food hyg iene

m a t te r s co m m e n su r a te w i t h t h e i r a c t i v i t y .

( S.I . N o . 1 6 5 o f 2 0 0 0 ). Pr o p r i et o r s, m a n age r s

and superv i so rs must ensu re tha t th i s

r e q u i r e m e n t i s m e t .

Be low is a l i s t o f f requent ly asked quest ions

i n r e l at i o n t o f o o d safet y t r a in i n g. T h e y ar e

in tended to adv i se p rop r ie to rs ,managers andsuperv i so r s and shou ld no t be r egard ed as

comprehens ive .

Approach to Training

Q. Is it necessary that managers /

supervisors should be trained in

food safety?

A . Ye s. M an age r s an d su p er v iso r s sh o u l dhave the necessar y kno w ledge to be

ab le to j udge po ten t i al r i sks and t ake t he

necessar y ac t i on to rem edy de f i c ienc ies .

P rop r ie to rs ,managers and superv i so rs

w h o a r e n o t f o o d h an d le r s, b u t w h o m ay

have an in f luence o n t he hyg ien ic

op era t i on o f t he bus iness sho u ld be

t ra ined to a l eve l wh ich w i l l a l l ow themto m ake i n fo r m e d d e c isi o n s ab o u t f o o d

safety management systems in use on

the p r em ises.

I t shou ld be no ted tha t superv i so rs and

m anagers can under m ine the

ef fect iveness o f s t a ff t r a in ing i f they are

no t t ra ined themse lves .

Larger businesses should consider the

e x te n t t o w h i ch t h e d e c i si o n s o f t h e irsen ior m anagers (e .g. pur chasing, f inance

or pe rsonne l ) a f fec t the opera t i ona l

si d e . Se n io r m an age m e n t m u st al so

unders tand and ac t i n a manner ,wh ich

wi l l ach ieve a good food safe ty

m an age m e n t syste m o n t h e i r f o o d

premises .

Q. W hat is the preferred approach to

training in food safety?

A . It is r e co m m e n d ed t h at t r ain in g i n fo o d

safet y b e co m p e te n cy b ase d . T h i s

approach emphasises the pract ica l

app l i ca t i on o f the t r ain ing and t he

s tandard to wh ich i t mus t be ach ieved ,

i .e . w h at t h e t r ai n ee /em p l o yee sh o u l d b e

ab l e t o d o .

Organising Training

Q. How can training be organised in

the workplace?

A . I t is u se fu l t o h av e a t r ai ni ng p lan , w h ic h

inc ludes:

- t he assessm ent o f staff ski l ls and

kn o w l e d g e

- th e sk i l ls and kn ow ledge necessaryfo r t h e i r wo r k a c t i v i t i e s

T h is w i ll he lp i den t i fy th e t r ain ing

necessar y fo r each m em ber o f s ta ff .

Q. W ho should assess the training

needs of employees?

A . Id eal ly e ach co m p an y sh o u l d asse ss t h ei r

own t ra in ing requ i rements and deve lop

tr a in ing meth od s su i tab le fo r these needs.

GEN ERAL ADVICE ON FOOD SAFETY TRAIN IN G


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Q. How are the training needs of

employees assessed?A . In asse ssi n g f o o d safet y t r ai n in g n e e d s

th e p r o p r i e to r sh o u l d co n s i d e r t h e

speci f ic food safe ty re la ted e lements o f

t h e j o b t yp e an d e n su r e t h at t h e co n t e n t

o f t h e t r ai n in g is co m m e n su r a te w i t h

the work ac t i v i t i es o f each emp loyee .

Q. W hat should be included in a

training plan?

A . A t r ain in g p lan sh o uld id en t ify :

- t r ain ing needs o f al l foo d hand le rs

an d n o n - fo o d h a n d le r s

- s tages o f emplo ym ent w hen speci fic

hygiene t r a in ing sho uld be car r ied ou t .

Suggested Training Plan

Q. W here should training take place?

A . Tr a in in g c an t ak e pl ac e o n - o r o f f- si t e .Tra in ing on-s i te can be very e f fect ive ,(as

i t can b e r e l ate d d i r e c t l y t o t h e w o r k

s i tua t i on ) ,p rov ided i t i s f ree f rom

d is t rac t i ons and the no rma l p ressu res

o f w o r k .

W hen cons ide r ing i n -house t r ain ing,

businesses may f ind i t benef ic ial t o have

w r i t t e n t r a in e r n o t e s. T h i s w i ll h el p t oensure co ns istency i n t r ain ing ove r t im e .

Category of Employee

Food handlersinvolved in high-risk

activity

Food Safety SkillsStage I Training

- B efo r e co m m e n cin g w o r k- Fo l low by close superv ision

Food Safety SkillsStage I I Training

- W it hin 1 m o nt h o fe m p l o ym e n t

- Fo l lo w b y r e d uc ed le ve lo f super v i sion

Food handlersinvolved in low-risk

activity

Non-food handlers

W h o se d u t ie s an drespo nsib i li t ies canimp inge on fo o d safety



- W it h in 3-6 m o nt hs o fe m p l o ym e n t

- Fo l lo w b y r e d uc ed le ve lo f superv i s ion

- W it h in 3-6 m o nt hs o f

e m p l o ym e n t- Fo l lo w b y r e d uc ed le ve lo f superv i s ion



13/50

Q. W ho should train the employees?

A . Tr a in in g m ay b e d e li ve r e d by an in - ho u s eco m p a n y t r a i n e r / i n s t r u c to r o r b y

ex te rna l t ra in ing p rov ide rs .Any t ra ine r ,

e it h e r i n -h o u se o r e x te r n al , n e e d s t o

kn o w th e s tan d ar d s w h i ch h ave t o b e

ach ieved, have tech n ica l sk i l l s in t he

sub jec t and be com pe ten t i n t r ain ing and

presen ta t i on .

Tra in ing may be fo rma l o r i n fo rma l ; i tm ay b e d o n e i n gr o u p s o r o n a o n e t o

one basis depending on the needs and

the r esour ces o f t he estab l ishmen t .

To ensu re the requ i remen ts o f th i s

d o cu m e n t a r e m e t , t h e e m p l o ye r sh o u l d

check ex te rna l t ra in ing p rog rammes.

Q. W hat do I do if a new member of

staff claims to have been trained

already?

A . A l l n ew st aff m ust b e t r ain ed in t h e

p rac t i ces and p rocedures o f the i r new

em p loym en t as they m ay w e l l d i f fe r

f r o m th e i r p r e v i o u s e m p l o ym e n t .

A n y d o cu m e n tar y e v id e n ce p r o v i d edshou ld be kep t as a reco r d . I f th i s canno t

be p r ov ided i t i s reason ab le to assum e

th a t t h e y h ave no t b e e n t r a in e d . I n al l

c i r cum stances, a re -assessm en t o f needs

sh o u l d b e p e r f o r m e d an d co m p e te n c ie s

assessed.

Q. W hat should I do if some of my

employees do not have English as

their first language or have literacy

or learning difficulties?

A . Sp e ci al ar r an ge m e n t s m ay b e n ec essar y

fo r pe rsons w ho se f i r s t l anguage i s no t

Engl ish o r have lear n ing d i f f icu l t ies. Refer

t o A p p e n d ix 3 f o r co n ta c t s an d o t h e r

t ra in ing i n fo rma t ion tha t may be o f

assistance.

How the Employer Can Facilitate

Training

Q. W hat attitude should management

adopt?

A . A n ap pr o ac hab le p r o pr i et o r, m an age r o r

superv i so r c rea tes an i dea l env i ronm en t

fo r emp loyees shou ld they encoun te r

p rob lems in t ra in ing , i n acqu i r i ng foodsafe ty sk i ll s o r i n repo r t i ng food safe ty

issues.

T he re lease o f em p loyees fo r t r ain ing

should a lso be fac i l i ta ted.

G u ide t o Foo d Sa fe ty Tr ain ing LEVEL 1 7


14/50

Q. W hat role should the workplace

supervisor play in food safety

training?

A . T h e w o r k p l ac e su p er v i so r h as a v er y

impor tan t ro le i n food sa fe ty t ra in ing .

Sta f f w ho are be ing t ra ined o r a re

t ra ined must be superv i sed to

ensure that the t ra in ing is be ing put

i n to p r ac t i ce . A sse ssm e n t sh o u l d

i m m e d iate l y fo l l o w t r ai n in g. I t m ay b e

w r i t t e n , o r al o r c ar r i ed o u t t h r o u ghpr act i cal dem onst r at i o n .T h is assessmen t

invo lves re in forc ing good hyg iene

pr act i ce and iden t i f y i ng po or hygiene

pr act i ce o r a lack o f unders tand ing

o f foo d hygiene p r inc ip les.

Superv is ion should a lso be used to

assess when any re fresher / re- t ra in ing isnecessary.

Q. Does supervision vary with the

category of employee?

A . T h e h ygi en e p r ac t i ce s o f al l e m p l o ye es

shou ld be superv i sed .

C lose super v i sion w i ll be necessar y a fte r

the emp loyee jo ins the s ta f f .A reducedleve l o f superv is ion can fo l low

su b se q u en t t r a i ni n g. W h e r e an

employee is invo lved in h igh- r isk areas

i t i s recommended tha t they have a

demonst rab le unders tand ing o f the r i sks

invo lved.

Q. Should the supervisor assess the

food safety skills of the employees?

A . Ye s. To e n su r e m e m b er s o f st aff ar e

co m p e te n t i n t h e i r wo r kp l a ce

p e r fo r m an ce , i t i s go o d p r ac t i ce

to car r y o u t a n asse ssm e n t . A

co m p e te n t su p e r v i so r sh o u l d car r y o u t

the assessmen t i n acco r dance w i t h th e

tra in ing standard.

Q. How can the supervisor assess

workplace competence?

A . C o m p et e nc e c an b e asse sse d t hr o u gh

ob ser v ing and in te r v iew ing s taf f to

ensure tha t the knowledge and

inst r uc t i o n de l i vered i n t r ain ing i s

actua l ly app l ied and pr act ised

cons is ten t l y to the requ i red s tandards .

A samp le o f a check l i s t ,wh ich can beused t o assess the co m pe tence o f sta f f

members, is ava i lab le a t the end of each

stage of induct ion t ra in ing.

Meeting Training Requirements

Q. Do I have to keep training records?

A . It is r e co m m en d ed t hat r ec o r ds o f

t ra in ing be kep t whe the r t ra in ing i s

car r i ed o u t e i t h e r i n - h o u se o re x te r n al ly. A n e nfo r ce m e n t o f fi ce r m ay

a lso reques t t o see t r ain ing reco rds to

ve r i f y tha t t ra in ing has been ca r r i ed ou t ,

w ho has been t r ained and t he s tandard

o f t r ain ing car r i ed ou t . Fu tu re changes in

the foo d hyg iene regu lat i o ns may requ i re

w r i t t e n r e c o r d s.



15/50

Q.W hat information should be included

in a training record?

Any t ra in ing reco rd shou ld i nc lude :

t h e n am e o f t h e st a ff m e m b e r b e i ng

t ra ined

t h e d at e w h e n t h ey co m m e n ce d w o r k in

the business

t h e t r ai n in g t h ey r e ce ive d an d t h e d a te s

o f de l i ve ry

t h e o u t c o m e o f t h e t r a in in g i n t e r m s o f

assessmen t o f workp lace compe tence .

T he t r a inee and t he t r aine r shou ld s ign th e

tra in ing record a f ter each t ra in ing session.

I f an ex t e rna l t r ain ing p ro v ide r i s used , the

name o f the t r ain ing o r gan isat i o n and the

t ra ine r shou ld a l so be reco rded .

Q. Does training have to be reviewed?A . A p e r io d ic asse ssm e n t o f t h e

ef fect iveness o f t r a in ing should be m ade

and t ra in ing p rog rammes shou ld be

rou t i ne l y rev iewed and upda ted .

I t shou ld be no ted tha t a need fo r

t r ain ing m igh t a lso ar i se w hen t he re i s a

change in t he du t y o r respons ib il it i es o f

a sta ff m e m b e r. Th i s t h e r e fo r e sh o u l d b e

i n co r p o r ate d i n to t h e r e v ie w .

Q. Is re-training necessary?

A . R e- t r ain in g sh o u ld b e c ar r i ed o u t w h e r ede f i c ienc ies i n workp lace compe tence

have been iden t i f i ed . Regu lar r e - t r ain ing

i s reco m m ended as i t can be used to

re f resh the knowledge ,sk i l l s and

u n d e r s tan d i n g o f st a ff m e m b e r s . Th e

t im ing o f re - t ra in ing can be bu i l t i n to the

tr a in ing p lan.

Q. W ill staff be assessed on workplace

competence during the visit of the

enforcement officer?

A . Ye s. D u r i ng a sit e visit , t h e e nfo r c e m e nt

of f icer may in terv iew and observe sta f f to

check the i r l evel o f co m pe tence .

G u ide t o Foo d Sa fe ty Tr ain ing LEVEL 1 9


16/501 0 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1

Induc t i on l eve l is the f i r s t l eve l o f sk i ll s w h ich em p loyees i n the fo od indus t r y m ust be

ab l e t o d e m o n s t r a te wh e n t h e y co m m e n ce w o r k . T h e r e ar e tw o s tage s o f t r a i ni n ginvo lved a t th is leve l .

Induction-Stage I

Category of Employee O ut l i nes the foo d safety sk i l ls w h ich foo d hand lers and no n- foo d

hand le rs who can a f fec t food sa fe ty ,shou ld be ab le to demonst ra te

b e fo r e t h e y co m m e n ce wo r k ac t i v it i e s i n a f o o d o p e r at i o n .

Timing of Training Tra in ing must be comp le ted before t h e e m p l o ye e s ta r t s wo r k .Ideal ly i t shou ld be com p le ted as pa r t o f t he com pany s ove ra ll

i n d u c t i o n p r o g r a m m e .

Level of Supervision Stage I m us t be fo l l ow ed by c lose super v i sion o f the foo d safe ty

Required prac t i ces o f the emp loyee .

Induction-Stage II

Category of Employee A l l foo d hand le rs and no n- foo d hand le rs w ho can a ffect foo d safe ty,

who a re ab le to demonst ra te sk i l l s f rom S tage I Induc t i on .

Timing of Training Tra in ing m ust be co m pleted within the first month o f emp loymen t .

N o t e : Fo r em p loyees i nvo l ved in low - r i sk ac t i v i t i es th i s stage o f

t r ai n in g m ay b e d e l iver e d w i t h i n 3 - 6 m o n t h s o f e m p l o ym e n t .

Level of Supervision Stage I I mus t be fo l low ed by super v i sion o f the foo d safe ty p r ac t i cesRequired o f t he em p loyee .Th ere i s a reduced leve l o f super v i sion at th i s stage .

IN DU CT ION LEVEL - AN O VERVIEW


17/50G uide t o Foo d Safe ty Tra in ing LEVEL 1 1 1

IN DU CT ION ST AGE I - SUMMARY

Training

Employee ca tegory

Induction - Stage I

Food hand le rsN on- foo d handlers wh o can af fect food safety

Stage o f emp loym en t

Leve l o f superv is ion

Suggested de l ivery t ime

Fo od safe ty sk i l ls w h ich the em p loyee mustbe ab le to dem onst r ate a t t h i s s tage

N ote : For fu r t her d e ta i l see Tab le o f Food

Safe ty Sk i ll s on pa ges 12 -16

B efo r e c o m m e n ci ng w o r k

Close superv i s ion

20-30 minutes.T h is is a gu ide line. T ime m ay need tobe ex tended fo r som e emp loyees. I t i s

impor tan t tha t the em p loyee can dem onst ra tethe sk i l l/kno w ledge requ i red.

1 . W e ar an d m a in ta in u n if o r m /p r o t e c t i veclothing hygienical ly

2 . M ain ta in a h igh s tandard o f hand-w ash ing3 . M ain ta in a h igh s tandard o f pe rsona l

hygiene4 . D e m o n st r ate co r r e c t h ygi en i c p r a c t i ce if

su f fer ing fro m a ilm ent s and i l lnesses thatmay af fect food safe ty

5 . Re f ra in f ro m unhygien ic p r ac t i ces i n afo o d o p e r at i o n

6 . D em on st r ate safe hand li ng p r ac t i ce7. M ain t a in sta f f fac i l i t ies in a hyg ien ic

co n d i t i o n8 . O b e y fo o d safet y s ign s9 . K e e p wo r k ar e as cl ean

Suggested t r a in ing check l ists

N ote : For fu r ther d e ta i l see D e l ivery o f Tra in ing

an d Sup erv is ion o f Train ing check l ists for Stage I

D e li ve r y o f t r a in i n gSuperv is ion o f food safe ty sk i l l s

N ote :C ompan i es may us e t he i r ow n

check l i s t / records to demons t ra te tha t t ra in ing

has been car r ied ou t .


18/50

IN DU CT ION STAGE I - TABLE OF FOOD SAFETY SKILLS

Food safety skills

W hat the employee must

do to demonstratethis skill

Employers supportingactivities

(1) Wear and maintain

uniform/protective

clothing hygienically

U n d e r st an d t h e r easo n s fo rw e ar i n g u n if o r m /p r o t e c t i vec l o th i n g

R efr ain fr o m w e ar i ngpersona l c lo th ing ove rp r o te c t i ve c lo t h i n g

W ear a c leanu n i fo r m /p r o t e c t i ve c lo t h i n gas instructed

C h an ge p r o t e ct i ve c lo t h i ngat least da i ly and moref r e q u en t l y w h e n r e q u i r e d

R efr ain fr o m w e ar i ngp ro tec t i ve c lo th ing ou ts ideth e p r e m i se s o r w h e nt r a ve l l i n g t o / f r o m wo r k

Pr o v i d e c le an p r o t e c t i vec lo th ing and ensu re l aundr yfacil i ties are available

Pr o v i d e st af f w i t h ad e q uat echanging faci l i t ies andl o cke r s wh e r e a p p r o p r i ate

En su r e st af f w e ar c le anc l o th i n g

In st r u c t em p l o ye es o nco r r e c t w e ar i n g an dclean ing o fu n i fo r m /p r o t e c t i ve c lo t h i n g

W ash h an d s u sin g t h ec o r r e c t p r o c ed u r e W ash h an d s as f r eq u en t l y

as necessary and always:- b e fo r e st ar t i ng o r

r e c o m m e n ci ng w o r k- af t e r u si n g t h e t o i l e t- b e fo r e h a nd l in g co o k e d

o r r e a d y - t o - e a t f o o d s- af t er h an d li ng o r

p r e p ar i n g r aw fo o d- af t e r h a n d li n g r e fu se- aft e r sm o k i ng- af te r cough ing, sneezing,

using a handk erch ief,b low ing the nose , touch ingthe sk in , hai r o r face

- af t e r c l ean i n g d u t i e s- af t e r sh ak i n g h an d s

- af t er h an d li ng m o n e y

(2) Maintain a highstandard of

hand-washing

Pr o v i d e h an d - w a sh in gfaci l i t ies wi th adequaterequ is ites (m in imumr e q u i r e m e n t - so a p ,h o tw ate r an d p ap e r t o w e ls)

In st r u c t p er so n n el o n h an d -w ash ing p ro cedure as pe rre levant s tandard

D i sp lay si gn s t o r e m i n demp loyees to wash the i rhands. Ideal ly these signsshould have r eco gnisab lesymbols and be in severa llanguages

1 2 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1


19/50

Food safety skillsW hat the employee must



(3) Maintain a high

standard of

personal hygiene

K e ep h ai r n e at a nd t i d y an dcovered in the p resence o ff o o d

W e ar s uit ab le c le anp r o te c t i ve c lo t h i n g

Keep f inge rnai ls sho r t , c lean

and free of nail varnish R efr ain fr o m w e ar in ginapprop r ia te j ewe l l e ry

R efr ain fr o m w e ar in gexcessi ve pe r fum e,deodoran t ,a f te r - shaveand m ake-up

K e ep c ut s , s o r e s an d gr a ze scovered w i th c leanconsp icuous ly co lou redw ate r p r o o f d r e ssi n g

W h en u sin g gl o ve s, u se in ahygien ic m anner as perre levant s tandard

Pr o v id e n ew e m p l o ye esw i th es tab li shed r u lesr e fer r i n g t o go o d p e r so n a lhyg iene pract ice

Pr o v i d e an ad e q uat e lystocked f i rs t a id cab inet

that is checked regu lar ly C o n t en t s o f fir st aidcab ine t sho u ld i nc ludec o l o u r e d w a t e r p r o o fdressings.(These dressingsshou ld a lso be m e ta ld e te c tab l e fo r t h emanu fac tu r ing sec to r ) .

G u ide t o Foo d Safe ty Tra in ing LEVEL 1 1 3

IN DU CT ION STAGE I - TABLE OF FOO D SAFETY SKILLS(CONTINUED)


20/50



Employers support ingactivities

R ep o r t t o t h e ir su pe r viso r :- i f su f fer ing f rom any

a i lments/ i l lnesses,( inp ar t i cu lar , d i ar r h o e a o rvo m i t i n g) w h i ch m ayaf fect the safe ty o f food

- if t hey ab se nt f r o m w o r kd u e t o an y o f t h ea ilm ent s/ il lnesses w hichmay af fect the safe ty o ff o o d

- i f they su ffe red d iar r hoeaor vomi t i ng w h il e onholidays especially overseas

R efr ain fr o m w o r k i ng n earop en foo d i f su f fe r i ng f romany of t he a i lm ent s/ il lnessesthat may af fect the safe ty o ff o o d , i n p ar t i cu lar d i ar r h o e ao r v o m i t in g

(4) Demonstrate correct

hygienic practice if

suffering ailments

and illnesses that

may affect food safety

In fo r m st aff o f t h ei m p o r t an c e o f r e p o r t i ngai lments and i l lness thatmay af fect the safe ty o ffo o d , i n p ar t i cu lard i a r r h o e a o r vo m i t i n g

In fo r m st aff o f t h er e p o r t i n g p r o ce d u r e En su r e st af f r e t u r n i n g t o

work a f te r su f fe r i ng f romd i ar r h o e a o r vo m i t i n g d on o t w o r k n e ar f o o d u n t i l4 8 h o u r s af t e r t h esym pto m s have c leared .

H e al t h c er t i fi cat e s ar erequ i red i n the mea tprocessing sector .Ensure a l lnew s taf f p rov ide a m ed icalce r t i f icate p r i o r t o st a r t i n gw or k and annual ly asrequ i red by leg is la t ion( S.I . N o . 4 3 4 o f 1 9 9 7 )


IN DU CT ION STAGE I - TABLE OF FOOD SAFETY SKILLS(CONTINUED)


21/50

(5) Refrain from

unhygienic practices

in a food operation




N ever sm o k e in a fo o do p e r a t i o n

N ever chew gum o rco n su m e fo o d i n a f o o do p e r a t i o n

N ever s pit o r p ic k no se in

a f o o d o p e r a t io n N ever c o u gh o r sn ee ze

o v e r fo o d N e ve r t aste fo o d w it h fin ge r s N ev er h an d le fo o d aft e r

touch ing face ,nose o r head

Pr o v i d e d esi gn ate d sta ffeating area

H an d le fo o d / u t e nsi ls asl i t t le as possib le

St o r e r aw an d r e ad y -t o - e at

products separate ly /avo idd i r e c t co n t ac t b e tw e e n r awan d r e ad y - t o - e at p r o d u c t s

C o r r e ct u se o f co lo u rco d i n g syste m w h e r ea p p r o p r i a te

St o r e ho t f o o d ho t as p erre levant s tandard

St o r e co ld fo o d c o ld < 5 o C St o r e fr o z en fo o d fr o z en

< - 1 8 o C o r as ap p r o p r i ateas per re levant s tandard

W h er e ap pr o pr iat e t o t h ejo b, pac k age fo o d as p erre levant s tandard

(6) Demonstrate safe

handling practice

U se co l o u r c o d in g sy st e mi n t h e fo o d o p e r at i o nwh e r e a p p r o p r i a te

I nc r e ase aw ar e n ess o fco r rec t s to rage p rac t i cesusing food safe ty s igns,e tc.


IN DU CT ION STAGE I - TABLE OF FOO D SAFETY SKILLS(CONTINUED)



IN DU CT ION STAGE I - TABLE OF FOOD SAFETY SKILLS(CONTINUED)



Employers support ingactivities

(7) Maintain staff

facilities in a

hygienic condition

K ee p lo c ke r r o o m s an do th er sta ff areas in a c leanco n d i t i o n

En su r e f ac il it i e s su ch asto i le t s /l o cke r r o o m s ar e o fa go od standard o fs t ruc t u r a l hygiene

(8) Obey food safety signs B e aw ar e o f t h e fo o d safe t ys igns that ex is t in the

w o r k p l a c e A d h er e t o t he in st r u ct io n

of the food safe ty s igns

D i sp l ay f o o d safet y s ign s int h e f o o d p r e p ar a t i o n a r e a

as appropr ia te En su r e f o o d safet y s ign s ar e

visible

(9) Keep work area clean C le an as y o u go Fo l lo w c le an in g p r o gr am m e

as instructed En su r e t h at t h e fo o d

contact sur face is c leanb e fo r e c o m m e n ci ng w o r k

U se co r r e c t c le an in g age n t sand c lean ing equ ipment

C h an ge w at e r w h en itb e co m e s c o o l o r d i r t y

En su r e fo o d d o e s n o t c o m ein con tac t w i th c lean ingagents

Sto r e c le an i n g age n ts i ndesignated storage area

H ave c le an in g p r o gr am m ein place

Pr o v i d e ad e q uat e s u pp li esof c lean ing agents,mater ia lsand equ ipmen t

Pr o v i d e se p ar a t e st o r a ge

area for c lean ing chem icals,m a te r ial s and equ ipmen t

En su r e ch em i cal s u se d ar efoo d g rade and appro vedfo r t h e i n d u s t r y



Use of Checklist

I t i s suggested th at th is checkl ist co u ld be used to reco rd th e t r a in ing in foo d safe ty sk i l ls de l iveredto e m p l o ye es in t h e f o o d i n d u st r y at t h i s le ve l. T h e ch e ck l ist sh o u l d b e co m p l ete d b y t h e

m an age r / su p e r v i so r af t e r co m p l et i n g t r ai n in g w i t h e m p l o ye e s. B o th m an age r / su p e r v i so r an d

em p loyees sho u ld sign o f f the check l i st .T he check l is t sho u ld be kep t w i th o the r t r ain ing reco rd s.

Date of Training _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ ____

W here a sk i ll has been co ve red du r ing the t r a in ing session p lace a i n the approp r ia te sk i l l sco ve r e d b o x o th e r w i se , p l ace an i n t h e ap p r o p r i ate b o x .

Signed by Employees

_ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _

_ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _

_ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _

Signed by Manager/Supervisor_ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ Date:_ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _

Training in Food Safety Skills Skills covered tick or

1 . W e ar an d m ai n tai n u n i fo r m /p r o t e c t i ve c l o th i n g hygi en i cal ly

2 . M ain ta in a h igh standard o f hand-w ash ing

3 . M ain ta in a h igh standard o f pe rsona l hygiene

4 . D e m o n st r ate co r r e c t h ygi en i c p r a c t i ce i f su f fe r i n g f r o m ai lm e n ts

and i l lnesses th at m ay af fect foo d safe ty

5 . Re fr a in f r o m u n h ygi en i c p r ac t i ces in a fo o d o p e r a t i o n

6 . D e m o n st r ate safe h an d l in g p r a c t i ce7 . M ain ta in s ta ff fac i li t i es in a hygien ic co nd i t i on

8 . O b ey fo o d s afe t y si gn s

9 . K e ep w o r k ar e as c le an

Name of employees Department

12

3

4

5

6

IND UCT ION STAGE I -DELIVERY OF TRAIN IN G CH ECKLIST


24/50

Use of Checklist

I t is suggested that th is checkl ist could be used by the manager/supervisor when checking theem ployees ab i li ty to dem onstr ate t he food safe ty sk i l ls at t h is leve l. Sat isfacto r y dem onstr at io n o f

these sk i l ls is recor ded by p lacing "S" in t he appropr iate sk i l ls box. W here sk i ll s do not m eet t h is leve l

fur t her t ra in ing wi l l be requ i red therefor e , "RT " should be reco rded in t he appro pr iate sk i ll s leve l box .

An unsatisfactory outcome must be followed up with supervision and retraining until

the employee demonstrates each of these skills to a satisfactory level.

Da te _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Signed by Manager/Supervisor_ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ Date:_ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _

Food Safety Skills Names of Employees

S = Sat isfac t o r y dem o n st r at io n o f t h efood safe ty sk i l l

RT = U n sat i sfac t o r y d e m o n st r a t io n o f t h efood safe ty sk i l l and requ i ressuper v i sion and re t ra in ing in th e foo dsafety ski l l (s)

1 . W e ar a nd m a in ta in u n if o r m /p r o t e c t i veclothing hygienical ly

2 . M a in ta in a h igh s tandard o f hand-w ash ing

3. M aint ain a high standard o f personal hygiene

4 . D e m o n st r ate co r r e c t h ygi en i c p r a c t ice ifsu f fer ing fro m a ilm ent s and i l lnesses thatmay af fect food safe ty

5 . Re f ra in f ro m unhygien ic p r ac t i ces i n a foo do p e r a t i o n

6 . D em onst r ate safe hand li ng p r ac t i ce7. M aint ain staff faci l it ies in a hygienic con dit io n

8 . O b e y fo o d safet y s ign s

9 . K e e p wo r k ar e as cl ean

C o m m e n t s :


INDU CTIO N STAGE I -SUPERVISION OF FOOD SAFETY SKILLS CH ECKLIST


25/50

Training Induction - Stage II

Em plo yee cat ego r y Fo o d han d ler sN on- fo od hand le rs who can af fec t foo d sa fe ty

St age o f em p lo ym en t W i t h in t he fi r st m o n t h o f em p lo ym en t

N o t e : Fo r e m p l o ye es i n vo l ve d in l o w - r i skact iv i t ies, th is s tage o f t ra in ing may bed e l iver e d w i t h i n 3 -6 m o n t h s o f e m p l o ym e n t

Level o f su p er v isio n Level o f su per v isio n m ay be r ed uced fo llo w in gthe sat i s fac to r y com p le t i on o f stage I I

3 h o u r sSuggest io n : 3 x 1 ho u r sess ion s

This is a guidel ine only as:(a) no t a ll sk i l ls m ay be app l icab le to

a l l employees(b) t ime may need to be extended for som e

employees.It is important that the employee candemonstrate the ski l l /knowledge required.

Suggested de l ivery t ime


IN DU CT ION ST AGE II - SUMMARY



Foo d safe ty sk i l ls wh ich the em p loyee must be

ab le to dem o nst ra te a t t h i s s tage

N o t e : Fo r f ur t h e r d e t ai l se e Tab le o f F o o d

Safet y Ski l ls, pages 21 -25

1 . K now the i r l egal respo ns ib i l it y i n ensu r ingsa fe food fo r the consumer

2 . Re co gn i se h o w fo o d can b e p u t a t r i sk b ychem ical , physica l and b io lo g ica l hazard s

3 . D e m o n st r ate an u n d e r s tan d i n g o f c r o sscon t aminat io n and the hygiene p rac t i cenecessar y to p reven t i t

4 . Exp la in th e d i f fe rence be tw een h igh andlow r i sk ac t i v i t i es

5 . A vo i d u n n e ce ssar y h an d l in g o f f o o d , f o o dut ensi ls and sur faces

6 . W h e r e ap p li cab le t o t h e j o b , r e c o r d t h ete m p e r a tu r e o f fo o d s as r e q u ir e d

7 . K e e p ap p r o p r i ate f o o d safet y r e co r d s8 . Keep pests ou t o f the foo d oper at i on and

o per ate a satisfacto r y w aste d ispo sal system9. Take ac t i o n w hen aw are o f unhygien ic

p r ac t i ces tha t m ay pu t the safe ty o f foo d a t

r isk1 0 .Co - o p e r a te w i t h a u th o r i se d e n fo r ce m e n t

o f f i ce rs1 1 .W h e r e ap p l icab l e t o t h e j o b , ch e ck

del iver ies appropr ia te ly

D eliver y o f t r ain ing Su p er v isio n o f fo o d safe t y sk il ls

Note :Companies may use the i r own check l i s t /

records to demonstrate that t ra in ing has beencarr ied out

Suggested t r a in ing check l ists

N ote : For fu r ther d e ta i l see D e l ivery o f Tra in ing and

Superv is ion of Train ing checkl is ts for Stage I I on

p a g es 2 6 a n d 2 7

IN DU CT ION ST AGE II - SUMMARY(CONTINUED)

Training Induction - Stage II



IN DU CT ION ST AGE II FOOD SAFETY SKILLS TABLE

Food safety skills



Employers supporting

activities

(1) Know their legal

responsibility in

ensuring safe food

for the consumer

Fo l lo w t h e fo o d safe t yi n st r u c t i o n s fr o m th e i rsuperv i so r /manager

U se co r r e c t hy gi en icp r o c e d u r es w h e n w o r k i ngi n a f o o d o p e r a t i o n

A c t in ac co r d an ce w i t hlegal requ i rem en ts

I n st r u c t s t af f in t h e i r l egalresponsib i l i t ies in ensur ingfood safe ty

Ensure hygiene p r act i ces o fthe sta f f are superv ised

B e aw ar e o f r e l evan tlegislat ion

(2) Recognise how food

can be put at risk by

chemical, physical

and biological

hazards

D e fi n e a fo o d safet y h a zar d L ist po ssib le sources o f

physical and chemicalcontaminants

L i st po ssib le sou rces o fbacter ia

St a t e t h e co n d i t io n srequ i red fo r bac te r ia lg r o w t h

D e m o n st r a t e h o w h azar d sar e co n t r o l le d t h r o u ghfo l l ow ing co r rec t hyg ien i cp rac t i ces

H av e co n t r o l s i n p lac e t op r e ven t , e li m i n ate o rreduce t o an accep tab lelevel any food safety hazardi n t h e fo o d o p e r at i o n


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IN DU CT ION STAGE II FOOD SAFETY SKILLS TABLE(CONTINUED)

Food safety skills





(3) Demonstrate an

understanding of

cross contamination

and the hygiene

practice necessary

to prevent it

Exp lain what c rosscontaminat ion is and ho w i tcan o ccu r

G i ve ex am p le s o f w h atsteps are taken to avo idcross con tamina t ion du r ingth e i r wo r k a c t i v i t y

En su r e r aw an d r e ad y -t o -

e at / co o ke d p r o d u c t s d on o t co m e in d i r e c t co n ta ctw i t h e ach o t h e r d u r i n g an ys tage o f the food opera t i on

U se se p ar a te sto r a ge ,preparat ion sur faces ande q u ip m e n t f o r r aw an dr e ad y - t o - e at / co o ke d f o o d s

C o r r e c t use o f c o lo u r

cod ing system to avo idcross con tamina t ion

H i gh li gh t a r e as w h e r ecro ss con t aminat io n cano ccu r

En su r e se gr e gat i o n o f r awand ready- to -ea t /cookedfoods in each storage area

U s e co l o u r c o d in g i n t hefood opera t i on as pe r

re levant s tandard

(4) Explain the difference

between high- and

low-risk activities

St at e w h e t h e r t h e y ar einvo lved in a h igh - o r l ow -r i sk ac t i v i t y

Exp l ai n wh y t h e i r ac t i v it y i sh i gh - o r l o w - r i sk

G i ve e x am p le s o f r i sk sre levan t to the i r ac t i v i t y

Tips for Best Pract ice

U se il lu st r at i o n s o r p ic t u r eca r d s t o sh o w th ei m p o r ta n ce o f t h e seact iv i t ies

Pr o v i d e m e t h o d s t o c le ar l yident i fy and segregate h igh-

and low-r isk act iv i t ies e .g .by the use o f separateu te n si ls, co l o u r co d i n gequ ipmen t ,d i f fe ren t s ta f fc l o th i n g ,e t c .



IN DU CT ION ST AGE II FOOD SAFETY SKILLS TABLE(CONTINUED)

Food safety skills




Pr o v id e ad e q u ate u t e n si lsfo r foo d hand l i ng, i deal lyc o l o u r c o d e d

H andle food as l it t le aspossible

U se ap p r o p r i at e u t e n si lswhen hand l i ng food

Re fr a in fr o m u n n e cessar yhandl ing o f sur faces wi thw h i ch fo o d co m e s i ncon tac t

(5) Avoid unnecessary

handling of food, food

utensils and surfaces

(6) W here appl icable

to the job

Record the

temperature of

foods as required

U se a t e m p e r at u r e pr o b eco r r e c t l y

K n o w w h en t o pr o be fo o dp r o d u c t s

K n o w t h e t e m p er at u r el im its as per r elevantstandard/cur rent legislat io n

R ec o r d t h e t e m p e r at u r e o ff o o d s p r o b e d

C o n t a ct su p er v iso r i f fo o dis outs ide speci f ica t ion

W h er e ap pr o p r iat e ,p ro v ide re levan tt i m e t e m p e r a t u r erecord ing sheets andinc lude targettempera tu res on reco rd ingsheets as appropriate

Pr o v i d e ap p r o p r i at e t y p e so f t e m p e r a tu r e p r o b e s an d

maintain and calibrate asrequired

Pr o v i d e an ap p r o p r i at emethod o f c lean ingt e m p e r a t u r e p r o b e


I n cr e ase aw ar e n e ss o ft i m e - t e m p e r at u r e c o n t r o li n t h e f o o d o p e r at i o n u si n g

food safe ty s igns,e tc.(7) Keep appropriate

food safety records

C o m p l et e fo o d safe t yreco rd ing shee ts asap p r o p r i ate t o t h e i rw o r k a r ea

C o n t a ct su p er v iso r i f fo o dis outs ide the speci f ica t ion

R et u r n r e c o r d i n g sh e et s t odesignated area

Prov ide foo d safe tyrecording sheets asappro pr iate t o each stage o fthe foo d preparat ion cha in

En su r e r e co r d s ar e u p t oda te , s igned and d ated


D esignate a sto rage area

for var io us recor d ing sheets


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IN DU CT ION STAGE II FOOD SAFETY SKILLS TABLE(CONTINUED)

Food safety skills




activities

(10) Co-operate

with authorised

enforcement officers

Pr o v i d e e n fo r c e m e n tof f icers wi th a l l reasonableassistance

Pr o v i d e e n fo r c e m e n to f f ice r s w i t h t h ei n fo r m at i o n t h e y m ayreason ab ly r equ i re

B r i ef em p lo y ee s o f t h e r o l eo f e n fo r ce m e n t o f f ice r s

En su r e e m p l o ye es ar e

aware o f the i r lega lrespo nsib i li t ies in re lat ionto enfor cement o f ficers

En su r e e m p l o ye es ke e plegib le reco r ds


(8) Keep pests out of the

food operation and

operate a satisfactory

waste disposal system

Re p o r t s ign s o f i n fe sta t i o nto superv i so r /manager

Pl ac e w ast e i n t odesignated conta iners

K e e p wa ste b i n s c l ean R em o v e w ast e d ai ly /m o r e

f requen t l y i f r equ i red K ee p w a st e w h ic h is

ou ts ide the p remisescovered

M ai nt ai n w ast e s t o r ageareas in a hygienic state

A p p ly h ygi en e p r a c t i ce s i nthe s to rage o f food

Im p l e m e n t a p e s t co n t r o lsystem

Pro v ide su f fi c ien t numberof su i tab le w aste co nta iners

Im p le m e n t a p r o c e d u r e fo rt h e r e m o val o f w aste

A l lo ca te d e si gn ate d ar e asfo r was te con ta ine rs and

ensure they are separatef r o m fo o d sto r a ge an dprepara t i on areas

En su r e w aste s to r age ar e asare kept c lean


Im p l em e n t a w ast esegregat ion po l icy

(9) Take action when

aware of unhygienic

practices that may

put the safety of

food at risk

R ep o r t t o t h eir s up er v i so r

w h e n t h e y b e co m e aw ar eof pract ices,s igns andcond i t i ons tha t may pu tthe safety o f food at r i sk


Im p l em e n t a m e t h o d o fin forming sta f f o f dates andp r o b l em s e nco u n te r e d a ndth e fo llow up act ion takento p reven t a reoccur renceof the pr ob lem(s)



IN DU CT ION ST AGE II FOOD SAFETY SKILLS TABLE(CONTINUED)

Food safety skills




activities

(11)W here appl icable to

the job

Check deliveries

appropriately

En su r e t h at w h en fo o d i sde l i ve red t ha t :- fo o d an d n o n- fo o d it e m s

are segregated- it is at t h e c o r r ec t

t e m p e r a t u r e- it is fr e e fr o m p e st

infestation and obvious

con t aminat io n and i s i na go o d co n d i t i o n

- r aw a nd r ead y- t o -e at / co o k e d fo o d sare segregated

- p ac k agi ng o f d e li ve r e dgoods is in tact and thatthe re i s no ev idence o ft a m p e r i n g

- c an ne d fo o d b ein gdel ivered is not b low n,rus ty o r den ted

- i t is st i ll w i t h in t h e "u se -by" and "best be fo r e "da tes

- t h e d e live r y pe r so n n elbehave in a hygienicmanner and a re

hygienical ly dressed- t h e d el iv er y ve h ic le ism ain t a ined in a hygien icco n d i t i o n

Fo l lo w p r o ce du r e w h e nfoo d be ing de l ive red do esno t mee t the hyg ien i cr e q u i r e m e n ts o f t h eestab l ishment

Tr a nsfe r d e li ve r e d an dch e cke d f o o d t o t h eco r rec t s to rage a rea

Ensure the del iver y area i smaintained in a hygienic state

Pr o v i d e a d e li ve r y c h e c k li stwhich a lso ind icates thete m p e r a tu r e r e q u i r e m e n tso f the va r ious foodcategor ies on de l ive ry

H av e a p r o c e d u r e i n p lac e

to deal w i th unhyg ien i cp r ac t i ce at t he de l i ve r ystage

H ave a m e t ho d /p r o ce du r ein p lace to ensure rap idt r an sfer o f f o o d i n tosto r a ge . T h i s m ay i n cl u d ep e r so n n e l co ver fo rear ly / la te de l iver ies outs ide

w o r k i n g h o u r s Pr o v id e ad eq u at e

refr igerat ion capaci ty A l lo c at e a q u ar a nt i n e ar e a

fo r unsafe foo d H av e a p r o c e d u r e i n p lac e

fo r r e p o r t i n g n o n -co n fo r m a n ce s


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Use of Checklist

I t i s suggested th at th is checkl is t co u ld be used to reco rd th e t r a in ing in foo d safe ty sk i l ls de l iveredto em p loyees i n the fo od indus t r y at t h i s l eve l . T he check l is t sho u ld be com p le ted by them an age r / su p e r v i so r af t e r co m p l et i n g t r ai n in g w i t h e m p l o ye es. B o th m an age r / su p e r v i so r an dem p loyees shou ld sign o f f the check l i st .T he check l ist shou ld be kep t w i th o the r t r ain ing reco rd s.

Da te :_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

W here a sk i ll has been cove r ed du r ing the t r ain ing sess ion p lace a i n the approp r ia te sk i l l sco ve r e d b o x o th e r w i se , p l ace an i n t h e ap p r o p r i ate b o x .

Signed by Employees

_ __ _ __ __ _ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ __ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ _ __ __ _ _

_ __ _ __ __ _ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ __ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ _ __ __ _ __ __ _ __ __ _ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ __ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ _ __ __ _ _

Signed by Manager/Supervisor __ __ _ __ _ __ __ _ __ _ __ __ Date: __ _ __ __ _ __ _ __ __ _ __ _ _

Training in Food Safety Skills Skills covered tick or

1. K no w the i r legal respo ns ib i l it y in ensur ing safe foo d for t he consumer2 . Recogn ise how f ood can be pu t at r i sk by chem ical , physi cal and

b io log ical hazard s

3 . D e m o n st r at e an u n d e r st a n d in g o f c r o s s- c o n t am i n at i o n a n d t h ehyg iene prac t ice necessary to prevent i t

4 . Exp la in t h e d i f fe rence be t w een h igh - and l ow - r i s k ac t i v i t i es

5 . A vo id unnecessa ry hand l ing o f foo d , f ood u t ens i ls and su r f aces

6. W here applicable to the job: Record the temperature of foods as required

7 . K e e p ap p r o p r i at e f o o d saf et y r e c o r d s

8 . Keep pest s ou t o f t he f ood o pe ra t i on and ope r a t e a sa t i sf ac t o r yw aste d isposa l system

9. Take ac t i on w hen aw are o f unhygien ic p rac t i ces t ha t m ay pu t t hesafe ty o f food a t r isk

1 0 . C o - o p e r at e w i t h au t h o r i se d e n fo r c e m e n t o ffi ce r s

1 1 . W h e r e a p p l ic a b le t o t h e j o b : C heck d e l ive r i es app ro p r iat e l y

Name of Employees Department

1

23

4

5

6


IND UCT ION STAGE I I -DELIVERY OF TRAIN IN G CH ECKLIST


33/50

Use of Checklist

I t i s sugges ted tha t th i s check l i s t cou ld be used by the manager /superv i so r when check ing theem p loyee s ab i l it y t o dem onst r a te the food safe ty sk i l ls at t h i s l eve l . Sat i s facto r y dem on st r at i o no f th ese sk i l ls i s reco rd ed by p lac ing "S" i n the appro p r iate sk i ll s box . W here sk i ll s do no t m ee tt h i s le ve l fu r t h e r t r ai n in g w i l l b e r e q u ir e d t h e r e fo r e , " RT " sh o u l d b e r e co r d e d i n t h e ap p r o p r i ateski l ls leve l bo x .A n u n sa t i s f a c to r y o u t co m e m u s t b e f o l l o we d u p w i t h su p e r v i s i o n a n d r e t r a i n i n g u n t i l t h eemployee demonstra tes each o f these sk i l l s to a sat is factory leve l .

Date:_ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Signed by Manager / Supervisor ________________________ Date: ______________

Food Safety Skills Names of Employees

S= Sat i sf ac t o r y dem ons t r a t i on o f t he f ood sa fe t y sk il lRT = U nsat i s fact o r y dem o ns t ra t i on o f t he foo d saf et y

sk i l l and requ i res superv is ion and re t ra in ing inth e foo d safe ty sk i l l( s )

1 . K now t he i r l egal r espo nsib i li t y in ensu r ing sa fefo o d fo r t h e c o n su m e r

C o m m e n t s :

2 . R e co g n ise h o w fo o d c an b e p u t at r i sk b ychem ical , phys ica l and b io log ical hazard s

3 . D e m o n st r at e an u n d e r s t an d i n g o f c r o s s-contaminat ion and the hyg iene prac t ice necessaryt o p r e v en t i t

4 . Ex p l ai n t h e d i ffe r e n c e b et w e e n h igh - an d l o w -r isk ac t iv i t ies

5 . A v o i d u n n e c e ssar y h an d l in g o f fo o d , fo o d u t e n s il sand sur faces

6 . W here app l i cab le to the job : R e c o r d t h et em pera t u re o f f oods as r equ i r ed

7 . K e e p ap p r o p r i at e fo o d saf et y r e co r d s8 . K e ep p e st s o u t o f t h e fo o d o p e r a t io n a n d

o per ate a sat isfac to r y w aste d ispo sal sys tem

9. Take ac t i on w hen aw are o f unhygien ic p rac t i cest ha t m ay pu t t he saf et y o f foo d a t r i sk

10. C o-o perate with autho r ised enfor cement of f icers

1 1 .W here app l i cab le to the job : Check de l i ve r i esapp rop r ia t e l y

G uide t o Foo d Safe ty Tra in ing LEVEL 1 2 7

IN DU CTIO N STAGE II -SUPERVISION OF FOOD SAFETY SKILLS CH ECKLIST


34/50

T he Foo d Safe ty Tra in ing Co unc i l (FST C ) w as

es tab l i shed in December 1999 .The counc i l i scompr i sed o f rep resen ta t i ves f rom educa t ion

an d t r a in i n g, t h e f o o d i n d u st r y a n d i n sp e c to r s

f rom the o f f ic ia l agencies wi th responsib i l i ty

for food safe ty,such as hea l th boards and loca l

au tho r i t i es .

There are three sub-committees of

the council:

Fo o d ser v ice

Ret ail

M a nu fac t ur i ng

The purpose of the FSTC is to advise

the FSAI on:

c o n t r ib u t in g t o f o o d safe t y

th r o u gh t r ai n in g

ag ree ing l eve ls o f sk i ll s requ i red fo r bestpract ice in food safe ty in I re land

ag ree ing gu ide l ines fo r assessing the

impact o f foo d safe ty t r ain ing i n the

w o r k e n v i r o n m e n t .

The objectives of the FSTC

To agree leve ls o f food safe ty sk i l l s fore m p l o ye r s , m an age r s an d e m p l o ye e s w h i ch

wi l l :

b e c o m m e n su r at e w i t h t he ir

respons ib i l i t y and work ac t i v i t y

b e ad o p t e d b y t h e Ir i sh fo o d i nd u st r y,

t ra ine rs and inspec to rs

be used as a basi s fo r assessing foo d

safet y p r ac t i ce in t h e w o r k e n vi r o n m e n t

sat i sf y t h e r e q u ir e m e n t s o f t h e N at i o n al

Q ua li fi cat i o ns A u tho r i t y o f I re land

( N Q A I ) an d aw ar d i n g b o d i e s

r e fle ct t h e c ur r e n t an d fu t u r e

requ i rements o f I r ish leg is la t ion

d e fi n e t h e sk i ll s r e q u i r e d fo r al l p o ssi b le

categor ies o f pe r sonne l w ho can a ffect

food sa fe ty i n the food indus t r y .


APPEN DIX 1 FOO D SAFET Y TRAIN IN G COU N CIL


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Organisation Representative

B.S.L. Consultants Grania Peden

Campbell Catering Ltd L i z D o y l e

Catercare Ltd Br id Fox

Catering Management Association H e le n a O ' Br i e n

Catering Officers Association Y vo n n e D o w le r

CERT & National Hygiene Partnership D en is Tucke r

Defence Forces School of Catering C ap ta in M an u s W ar d

Dublin Institute of Technology Barb ar a D e laney

Eastern Regional H ealth Authority Breda F lynn /Dav id Mo l l oy

European Catering Association She i la M at t hew s

Excellence Ireland Edel Colgan

Food Safety Authority of Ireland C l io n a O Rei ll y/A n n e - M a r i e K i er a n s

Institute of Technology,Tallaght A n n e t t e Sw e e n ey

IPPA The Early Childhood Organisation I r e n e G u n n i n g

Irish Hotels Federation D o n a l O ' M e a r aIrish N ursing Homes Association Patr icia Foley

Licensed Vintners Association Frank Fel l

National Childrens Nurseries Association Ca th e r i n e B o n d

National Standards Authority of Ireland M anus O 'B ro l cha in

O'Briens Irish Sandwich Bars M aur i ce K n igh t l y /Siobhan Re id

Paul Boksberger Advisory Service Paul Boksberger

REHAB Care Je remy W ard

Restaurants Association of Ireland H e n r y O ' N e il l / A d r i an H o l d e n

The National Food Centre Brendan Lynch

Vintners Federation of Ireland M ai r ead H o w e

Western Health Board Brendan Lawlo r


MEMBERS OF FOO D SERVICE SUB-CO MMIT TEE


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Agricultural Science Association D o n a l M u l l an e

Bord Iascaigh Mhara D ave G a r fo r t h /D e n n is M i n i h an e

Dublin Institute of Technology M ichae l M u lvey

Eastern Regional H ealth Authority Da v i d M o l l o y

Environmental Health Officers D o r o t hy G u i na D o r n anAssociation

FAS Pat Moynihan/John S imon

Food and Drink Federation G e r r y Far r e llFood Safety Authority of Ireland C l io n a O Rei ll y/A n n e - M a r i e K i er a n s

Glanbia Ingredients B r e nd an O 'G o r m an

Golden Vale plc V e r a M o r te l l

Green Isle Foods Angela Blaney

Hygiene Education Unit George Sharpson

Institute of Food Science Edel Jonesand Technology of Ireland

Irish Veterinary Association Sean O 'Lao ide

Local Authority Jo hn M ur phy/Padr a ig FlynnVeterinary Officers Association

Rye Valley Foods C ar o l in e M cQ u ai d

SIPTU G e r r y M c C o r m a c k

South Dublin County Council Joh n M ur phy

The National Food Centre It a W h it e

Tesco Ireland Karen Kaye/B i l l PatersonUniversity College, Cork M a r i a Ha r r i n g to n

Veterinary Officers Association M i ch ae l O L ear y /M i ch ae l M o r an


MEMBERS OF MAN UFACT URIN G SUB-COMMIT TEE


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ADM Londis Sh ar o n D o r m e r

Associated Craft Butchers of Ireland Pat Brady

BW G Foods Ltd B e r n a r d M cDo n a g h

Caulfields Supervalu Anne Mar ie Cau l f i e ld

Dublin Corporation Pau l Har r i ng ton

Dunnes Stores M i ch e ll e M c C o u r t / U n a C r i lly

Eastern Regional H ealth Authority Da v i d M o l l o yEight to Twelve Caro l ine Smal l

Food Safety Authority of Ireland C l io n a O Rei ll y/A n n e - M a r i e K i er a n s

Gala Retail Services Ltd Paul Ryan

Hygiene Education Unit George Sharpson

Independent Family Retailers B o b b y A r t h u r

Musgraves SuperValu Centra Margaret Ke l legher

Quality Hygiene Solutions Ro se H i b b i t t s

The National Food Centre Sara Mooney

Tesco Ireland Al i son K i l pa t r i ck


MEMBERS OF RETAIL SUB-COMMIT TEE


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Manufacturing

A l l m a n u f a c t u r i n g o r p r o c e s s i n g

estab l ishments.

Retail

Inc ludes al l types o f foo d r e ta i l act iv i ty

( sa l e s t o t h e f i n a l co n su m e r ) ,

pa r t i cu la r l y super m ar ke ts , vend ing m ach ines,

m a il o r de r ac t i v i t i es and m ar ke t s ta ll s, w he the ri n d o o r s o r i n t h e o p e n ai r ( b u t e xc l u d in g t ake -

aw ay fo o d st a lls) .

Food Service

I n cl u d es r e st a ur a n t s, c an t e e n s, p u b li c

h o u se s, t a ke- aw ay f o o d o u t l e t s an d ca te r i n g

fac i li t i es i n fi rm s, scho o ls , ho l iday cam ps and

pub l i c i nst i t u t i o ns .

Retail Sector

Bread sho pB u t c h e r s

Cake shopDel ica tessen

F ishm on ger l ( r aw on l y )F i shm onger l l (m ixed p roduc t s )F o r e c o u r t

G r e e n g r o c e r

G r o c e r yH e al t h fo o d s ho p

N ew sagen t / swee t sho pO f f li cence

So f t ice c r eamSuperm arke tVending machine I (h igh- r isk fo o ds)

Vending machine I I (non h igh- r isk foods)

Food Stalls - Retail

C h i l led f oo ds (h igh - r i s k f oo ds )

C o o k ed m e at sFish

Fru i t and vegetab les

Passenger fer r y (k i t chen fac i l it ies )

Rai l d ining cars (k i tchen faci l i t ies)Raw m eat


APPEN DIX 2 EX AMPLES OF FOOD BUSIN ESSESIN T H E MAN UFACT URIN G, RET AILAN D FOOD SERVICE SECT ORS


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Manufacturing Sector

A l co h o l ic d r i n k s

Baby f oo dBakeryC a t e r e r

C e r e al p r o d u c t sC h o c o l a t e an d c h o c o l at e p r o d u c t s

Con f ec t i one ry ( i nc lud ing bake ry )C o o k c h il lC r i sps and ex t r uded s t a r ch snacks

D e l icat essen f oo dsFish processing

Fish smok ingFoo d add it i vesFru i t and vegetab le pro cess ing I ( ready- to -eat )

Fru i t and vegetab le pro cessing I I( fo r fu r t h e r c o o k i n g)

Ice c ream

Jam and jellyM e a t p r o d u c t sM i l k p r o d u c t s

O i ls and fatsO t he r f ish p ro cessing ( inc ludes fr eez ing, bu t

n o t c o o k i n g )Sandwiches and saladsShel l f ish pur i f icat ion

So f t d r i nksSw ee t / sugar con f ec t i one r y

Bu t che rPou l t e re r

Food Service Sector

A i r l i ne ca t e r i ng

A r m y b a r r a c k sBed and Br eak fas tC a n t e e n

C ru i se l i ne rFast f oo d o u t l e t

Fe r r y ca t e r i ngFo r e c o u r t c at e r i n gGo l f c l ub

Gues t houseG r o c e r y

Ho l i day cam pH o s p i t a lHos te l (serv ing meals )

H o t e l

M ea ls -on -whee lsN u r si ng h o m ePre-schoo l I (ser v ing meals)

Pre-schoo l I I (snacks on ly )Pr ison

Pr ivate c lubPubl ic houseRai l cater ing

RestaurantSandw ich bar

Scho o l (serv ing m eals )Take-awayTennis c lub

Food Stalls - Food Service Sector

Candy f loss

C a t e r e r

C h ip vanEt hn i c f oo d

Fast foo d van

Ice c ream

P o p c o r n

G uide t o Foo d Safe ty Tra in ing LEVEL 1 3 3


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Below is a list of contacts which may be

of assistance to employers:

fo r in fo r m at io n o n t r ain in g co u r ses o n

foo d safe ty and hyg iene in I r e land

if t h eir e m p lo ye es h ave l i t e r ac y o r

lear n ing d i f fi cu l t ies

if t h er e is a n ee d t o t r an slat e t r ain in g

mater ia ls for non-Engl ish speaking

p e r so n n e l

Information on Food Safety Training

The Food Sa fe ty Au tho r i t y o f I re land has

cons t r uc ted a database o f t r ain ing cou r ses on

food sa fe ty and hyg iene tha t a re cu r ren t l y

r unn ing i n I re land . T hese cou r ses are a im ed a t

t h o se wo r k i n g d i r e c t l y i n t h e f o o d i n d u s t r y .

The da tabase ou t l i nes con tac t de ta i l s fo r the

agencies responsib le ,as wel l as in format ion on

courses p rov ided and can be v iewed on ou rweb s i te a t www. fsa i . i e o r ob ta ined by ema i l

o r p o st .

N o t e : This database is mere ly in tended to

p r o v i d e i n f o r m a t i o n f o r t h o se i n te r e s te d i n

o b t a in in g d at a o r c o n t a ct s . I t i s n o t an

e n d o r s e m e n t o r r e c o m m e n d a t i o n f o r a n y o r

al l o f t h e m e n t io n e d c o u r s es. I t d o e s no t

p u r p o r t t o b e c o m p r e h en si ve o r t o c o n st i t u t elegal o r o t he r p ro fessiona l adv i ce

F o r f u r t h e r i n f o r m a t i o n p l e a s e c o n t a c t

Tra in ing Comp l iance a t (01 ) 817 1300 o r

e-m ail in fo @ fsa i. ie .

Training Materials in Different Languages

For those who a re i nvo l ved in t ra in ing non-

national staff wi th Engl ish language di ff icul t ies,

the FSA I p ro v ides:

in fo r m at io n o n t r ain in g m at er ials indi fferent languages

d et ails o f in t er p r et er s cu r ren t ly

operat ing in I re land

F o r f u r t h e r i n f o r m a t i o n p l e a s e c o n t a c t

Tra in ing Comp l iance a t (01 ) 817 1300 o r

e-m ail in fo @ fsa i. ie .


APPEN DIX 3 USEFUL CO N TACT S FOR EMPLOYERS


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Literacy

National Adult Literacy Agency (N ALA)

7 6 L o w e r G ar d i n e r St r e e t

Du b l i n 1 .

Te l :01 -855 4332

Fax : 0 1 - 8 5 5 5 4 7 5

E-m ai l : l ite r acy@ na la.i e

W e b si t e : w w w.n al a.i e

Learning Difficulties

Dyslexia Association of Ireland

1 Suf fo lk Str eet

D u b li n 2

Te l :01 -679 0276

Fax : 0 1 - 6 7 9 0 2 7 3

E-m ai l : ac ld@ io l .i e

Translation of Training Materials

Irish Translators Association

I r ish W r i t e r s C e n t r e

19 Parnel l Square

D u b li n 1

Te l :01 -872 1302

Fax : 0 1 - 8 7 2 6 2 8 2

E- m a il : i wc@ i o l .i e

W e b si t e: w w w .w r i t e r sc en t r e .i e



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Best before date: D ate m ar k r e q u i r e d o n l o n ge r l i fe f o o d s t h a t a r e n o t su b j ec te d t o

m ic rob io log ical spo i lage i f kep t i n t he co r rec t sto rage cond i t i ons .

Cleaning: T h e r e m o va l o f so i l, f o o d r e si d u es, d i r t , gr e ase an d o th e r

undesi rab le debr is .

Contamination: Presence o f m ic roo rgan isms o r the i r by -p roduc ts ,chemica ls and /o r

fore ign bod ies,a t a leve l suf f ic ient to cause a potent ia l hea l th hazard.

Core temperature: T h e t e m p e r a tu r e f o u n d at t h e ce nt r e o f t h e t h i cke st p a r t o f a p ie ce

o f fo o d .

Cross-

contamination: The t rans fe r o f ha rmfu l o r po ten t i a l l y ha rmfu l m ic roo rgan isms (usua l l y

b ac te r i a) f r o m co n ta m i n ate d su r f ace s o r f o o d s t o o t h e r f o o d s e it h e r b y

h an d , p h ysi cal co n ta c t , ai r o r co n ta c t w i t h f o o d p r e p ar a t i o n su r f ace s o r

foo d u tens i ls.

Enforcement officer: Autho r i sed o f f i ce r appo in ted to en fo rce re levan t l eg i s la t i on ,e .g .env i ronm en ta l heal th o f fi ce rs ,sea fi she r ies o f f i ce rs , ve te r ina ry i nspec to r s,

d ai r y p r o d u ce i n sp e c to r s.

Food: Inc ludes:

(a) any subs tance used , avai lab le to be used o r i n tended to be used , fo r

f o o d o r d r i n k b y h u m a n p e r so n s ,a n d

(b )any subs tance wh ich en te rs i n to o r i s used in the p roduc t i on ,

compos i t i on o r p repara t i on o f these subs tances .

Re fe r e n ces t o f o o d i n c lu d e , as t h e co n te x t m ay r e q u i r e , r e fer e n ce t o apa r t i cu la r food o r c lass o f food (Food Sa fe ty Au tho r i t y o f I re land

A c t , 19 98) .

Food handler: A n y p er so n w h o h a n d le s o r p r e p ar e s f o o d w h e th e r o p e n ( u n wr ap p e d )

o r packaged , even i f physi cal con t ac t i s on l y a sma ll par t o f the i r w or k .

Food hygiene: A l l measures necessa ry t o ensu re t he safety and w ho lesom eness o f foo d

d u r i n g p r e p ar a t i o n , p r o ce ssi n g, m an u fac tu r e , sto r a ge , t r an sp o r ta t i o n ,

d i st r i bu t i on , hand l i ng and o f fe r i ng fo r sale o r supp ly to t he consumer .


GLOSSARY


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Food safety records: W r i t t e n an d /o r e le c t r o n i cal ly d o cu m e n te d e v id e n ce o f f o o d safet y

p rocedures fo l l owed a t a s ta ted t ime-pe r iod .

Hazard: Th e p o t e n t i al t o cau se h ar m . H azar d s m ay b e b i o l o gi cal , ch e m i cal

or physica l .

High-risk activity: A ct i v i t i es w here h igh - r i sk ready- to -ea t fo od s are p r epared and w here the

po t en t i a l ex i s ts to pu t vu lne rab le g roup s ( in fan ts , the f ra il e lde r l y,

p regnan t w om en and the s ick ) o r l arge number s o f consum ers at se r ious

r i sk . Such foo ds are as fo l l ow s:

sh ellfish , c o o k ed an d r aw fish , c o o ked an d r aw

r aw m e at su ch as b ee f t ar t ar

c o o ke d m e at an d m e at p r o du ct s

c o o ke d p o ult r y an d p o u lt r y p r o du ct s

c o o k e d - ch il l an d co o k e d- fr e e ze m e al s

m i lk an d m i lk pr o d uct s

e gg an d egg p r o d uc t s

c o o ke d r ic e an d co o k ed p ast a f o o d s co n ta in i n g an y o f t h e se e xa m p l es as in gr e d i e n t s.

High-risk food: Fo o d w h i ch su pp o r t s t h e gr o w th o f h ar m fu l an d p o t e n t i al ly h ar m fu l

m ic roo rgan isms and wh ich w i l l no t be sub jec ted to any fu r the r hea t

t r e a tm e n t o r p r o ce ssi n g w h i ch w o u l d r e m o ve o r d e st r o y su ch

m i c r o o r g a n i sm s ,p r i o r t o co n su m p t i o n .Re a d y - t o - e a t f o o d s a r e

h igh - r i sk foo ds .

Low-risk activity: A c t i v it y w h e r e t h e p o te n t i al t o cau se h ar m to co n su m e r s i s l o w .

Non-food handler: A person invo l ved in a foo d bus iness w hose du t i es and r espo ns ib i l it i es

can im pinge on foo d safe ty,e .g .m anagers, m ain t enance sta f f ,c lean ing sta ff .




Ready-to-eat foods: Foods tha t have a l ready gone th rough most o r a l l o f the i r p repara t i on

s teps. T here w i ll be a "h igh - r i sk " i f these are con tamina ted o r al low ed tod e te r i o r ate b e cau se t h e r e a r e n o f u r t h e r p r e p ar a t i o n s te p s t o co n t r o l

t h e h azar d , e .g. co o ke d m e at a n d p o u l t r y, p t s, m e at p i e s, co o ke d m e at

p r o d u c t s ( e .g. gr a vy an d s to ck ) , m i lk , c r e am , cu sta r d s an d d a ir y p r o d u ce ,

she l l f i sh and o the r sea food (cooked o r i n tended to be ea ten raw) ,

cooked r i ce ,cooked eggs and p roduc ts made w i th eggs ,p repared sa lads ,

f ru i t and vegetab les, so f t cheeses, e tc .

Risk: T he p ro bab il it y o f a hazard occu r r i ng.

Stock rotation: Prac t i ce o f m ov ing ( ro t at i ng ) sto ck so t ha t the o ldest i s used f i r s t and t he

newest last .

Temperature Probe: Par t o f tempera tu re measur ing equ ipmen t tha t can be i nse r ted be tween

p acks o r i n t o p r o d u c t t o o b t ai n t e m p e r atu r e r e ad i n g.

Use-by-date: D ate m ar k r equ i red o n h igh l y m ic ro b io log i cal ly pe r i shab le p re -packed

foo ds . I t i s an o f fence to se l l foo d af te r i t s "use-by" date .

W aste: A n y p r o d u c t , p ackagi n g o r m ate r i al s t h a t a r e u n w an te d a n d i n te n d e d t o

be d i sposed o f and removed f rom a food a rea o r p remises .



1 . Eu r o pean C o m m u n it ie s ( Fr e sh M e at )

Re gu l at i o n s , 1 9 9 7 ( S.I N o . 4 3 4 o f 1 9 9 7 ) .Ava i l ab le f rom Governmen t Pub l i ca t i ons

Sales O f fi ce , D ub l i n .

Te le p h o n e : ( 0 1 ) 6 6 1 1 3 1 1

2 . Eu r o pean C o m m u nit ie s ( H y gie ne o f

Foo ds tu f fs) Regu lat i o ns , 2000 . (S.I . N o .

1 6 5 o f 2 0 0 0 ) . A va il ab l e f r o m

G over nm en t Pub l i cat i o ns Sa les O f fi ce ,

D u b li n. Te le p ho n e : ( 0 1) 6 6 1 1 3 1 1

3 . Fo o d Safet y A u t h o r it y o f Ir e lan d A c t ,

1 9 9 8 . A v ai lab le fr o m G o v er n m e n t

Pub li cat i o ns Sales O f fi ce , D ub l i n .

Te le p h o n e : ( 0 1 ) 6 6 1 1 3 1 1

4 . Fo o d Safe t y M a nage m e nt in co r p o r at i ng

Hazard Ana lys i s and Cr i t i ca l Con t ro lP o i n t ( HA CCP ) ( I .S .3 4 3 :2 0 0 0 ) .

A vai lab le f rom T he N at io na l Standard s

A u t h o r i t y o f I r e lan d ( N SA I ), D u b li n.

Te le p h o n e : ( 0 1 ) 8 0 7 3 8 0 0

5 . G u id e t o Fo o d H y gien e Pr ac

Documents

Guide to Food Safety Training L1